First step, mix the marinade ingredients together in a large Tupperware. Add the salmon and marinate at least an hour, recommended overnight.

Begin to soak your rice noodles at least a half an hour before you plan to eat.

After the salmon has marinated, heat olive oil in a skillet over high heat.

Brown each side of the salmon, about 3-4 minutes each (until golden brown).

Left Brain Tip: If you have really thick pieces of salmon, searing the sides may not cook it all the way through. Feel free to sear it, then back it at 350 for another 10 minutes or so. You are going to shred the salmon anyway for the recipe, so go ahead and cut it in half to make sure it’s cooked to your level of preferred done-ness.

Remove salmon from skillet and put on a plate. Cover the plate in foil. This will help keep the salmon warm and will help it to cook through.

Heat oil in a large pot or dutch oven.

Add the tomatoes and mushrooms to the oil.

Cook both until the mushrooms soften and the potatoes begin to blister. The tomatoes should be easily pobable…feel free to use the back of your spoon or spatula to pop them. This adds great flavor to the dish.

Add the first bag of spinach.

Let this wilt down a bit so you have room to add the second bag.

Once the second bag begins to wilt, add the remaining juices from the marinade. Let the mixture simmer together for about 5 minutes.

Left Brain Tip: If you want the marinade juice to thicken up, feel free to add cornstarch. Just mix about 2 tsp of corn starch with 1/4 cup of water in a separate bowl, then add to the pot. Sauce should chicken as heated.

Divy up the noodles between 8 servings. Spoon the mixture over the top of the noodles. Shred the salmon and put on top of the noodles and veggie. You should be able to get at least 8 servings. 3-4 ounces of salmon per serving should be plenty!